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1-7 hours
Ingredients
  • 1.8kgpork shoulder joint (from the neck end with bone in and a good layer of fat on top)
  • 1 tbspmaldon sea salt
  • 2 tbspground smoked paprika
  • 1 tspground cayenne
  • 1 tspground cumin
  • 1 tbspextra virgin olive oil
  • 2garlic cloves, minced
  • 1cmfresh ginger, minced
  • 100gtomato puree
  • 2 tbspWorcestershire sauce
  • 2 tspwholegrain mustard
  • 1orange, juiced
Steps
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